If you’re craving a dessert that’s both rich and comforting, look no further than this Decadent Butter Pecan Pound Cake with Creamy Frosting.
With its buttery texture, crunchy toasted pecans, and smooth, tangy frosting, every bite is a treat for your taste buds. Whether you’re serving it at a special gathering or enjoying it as a sweet indulgence, this cake is sure to become your new favorite.
Jump to RecipeWhy Butter Pecan Pound Cake Is an All-Time Favorite
Butter pecan is a comforting, nostalgic flavor often found in Southern desserts like ice cream, pies, and cakes. This Butter Pecan Pound Cake blends buttery richness with crunchy toasted pecans, while cream cheese in the cake and frosting adds a creamy, tangy balance.
The result is a delicious, indulgent dessert that’s not too sweet. With its roots in the classic pound cake recipe, this version adds a rich twist with cream cheese and toasted pecans.
Why You’ll Love Butter Pecan Pound Cake
This pound cake is perfect for any occasion, and here’s why:
- Luxuriously Moist and Buttery: The combination of butter and cream cheese creates a cake with a soft, tender crumb that melts in your mouth.
- Packed with Toasted Pecans: Each slice is filled with toasted pecans, offering a satisfying crunch that pairs perfectly with the smooth cake.
- Tangy Cream Cheese Frosting: The rich, tangy frosting adds a creamy touch that enhances the flavor of the buttery cake.
Storing & Reheating Your Butter Pecan Pound Cake
Storing and reheating your Butter Pecan Pound Cake properly is essential to keep it fresh, flavorful, and moist. Proper storage helps preserve the cake’s texture and taste, preventing it from drying out or becoming stale.
If you store it at room temperature or in the fridge, the cake will maintain its delicious flavor for several days. Freezing it ensures you can enjoy it even longer without compromising its quality.
Reheating the cake properly, whether in the oven or microwave, helps bring back its fresh, soft texture, making it just as enjoyable as when it was first baked. By following these steps, you can extend the shelf life of your cake while keeping it tasting as good as new.
Enjoy your Butter Pecan Pound Cake at its best, whether you’re storing it for later or reheating it to enjoy again!
Butter Pecan Pound Cake with Creamy Frosting
Equipment
- 1 10-inch tube pan (for baking the cake)
- 1 Large mixing bowl (to beat and combine ingredients for the cake and frosting)
- 1 Medium mixing bowl (to prepare the frosting)
- Baking sheet
- Nonstick cooking spray
- Hand mixer or stand mixer
- Spatula or large spoon
- Knife or chopping board
Ingredients
For the Pecan Pound Cake
- 1 ½ cups chopped pecans
- 1 ½ cups butter room temperature
- 8 ounces cream cheese room temperature
- 3 cups packed brown sugar
- 6 eggs room temperature
- 3 ¼ cups cake flour
- 1 ½ teaspoons vanilla extract
For the Frosting
- 8 ounces cream cheese
- ½ cup butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups chopped pecans optional, for garnish
Instructions
- Preheat your oven to 325°F. Grease a 10-inch tube pan with nonstick cooking spray and lightly dust with flour to prevent the cake from sticking.
For the Pound Cake
- Evenly sprinkle ½ cup of chopped pecans on the bottom of the prepared tube pan.
- In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the brown sugar, continuing to beat until the mixture is light and fluffy (about 4-5 minutes).
- Add the eggs one at a time, mixing well after each addition to ensure the batter is smooth.
- Gently fold in the cake flour, being careful not to overmix. The batter should be thick and well-combined.
- Stir in the vanilla extract and the remaining 1 cup of chopped pecans.
- Scoop the batter into the prepared tube pan using a large spoon or spatula, spreading it out evenly. Place the pan on a baking sheet to catch any drips.
- Bake for 90 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
For the Frosting
- In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition until the frosting is thick and smooth.
- Mix in the vanilla extract until fully combined.
Notes
Nutrition
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.